Team Traeger Blog

Where there is bacon, there is something to wrap it around! We are never short on bacon, so the only real question is why on earth did it take us thing long to wrap up some wings?! It is like a match made in Traeger heaven (we're pretty sure that's a place and that there is loads of bacon there). Juicy chicken wings and salty, smoky bacon come together in a harmonious union to create a food experience heretofore unknown. It was like these two were meant to be together. Food nirvana, if you will. To round out the best food in the world experience, we added beer. Because, you know, beer. The brine before the grilling results in exceptionally moist and flavorful chicken from the inside out. There is nothing but winning in this entire recipe.

We seasoned our wings liberally with Traeger's Cajun Shake just before wrapping, but really any seasoning would be absolutely outstanding. We also preferred to use the whole chicken wing because wrapping the smaller drumettes and flats individually required too much time and way too many toothpicks. Plus, our guests were more satisfied with more meat. Go figure!

Trim the tips off of the wings and discard or set aside for homemade stock.

Cut the skin flap between the flat and the drummette so the wing stays a little more straight and is easier to wrap.

Place the wings in a large bowl and cover with the beer and red pepper flakes (if desired). Refrigerate for 12-24 hours before grilling.

Remove the wings from the brine and pat dry. Season liberally with Traeger's Cajun Shake.

Wrap each wing with a piece of bacon. You can secure with toothpicks, if necessary.

When ready to cook, start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. Close the lid and turn the temperature setting up to High. Allow the grill to preheat for 10-15 minutes.

Place the wings directly on the grill grate, close the lid, and cook for 30 minutes.

Flip the wings and cook for an additional 30 minutes or until the bacon is crisp and the chicken is fully cooked (at least 165 degrees F).